Honey Garlic Shrimp Stir Fry

Prep Time
15 mins

Cook Time
8 mins

Serves
2

INGREDIENTS

3 tablespoons coconut aminos or reduced-sodium tamari soy sauce

1 tablespoon honey

2 teaspoons minced garlic

1 1⁄4 teaspoons ground ginger

1⁄2 teaspoon crushed red pepper flakes

12 ounces large shrimp, peeled and deveined

2 teaspoons sesame oil

2 cups snap peas, trimmed and cut in half

8 ounces sliced mushrooms

3⁄4 cup matchstick carrots

3⁄4 cup cherry tomatoes, halved

1 cup cooked brown rice noodles

Toasted sesame seeds, for garnish

DIRECTIONS

In a small bowl, combine soy sauce, honey, garlic, ginger, and red pepper flakes to create a sauce.

Place shrimp in a food storage bag and pour in 1⁄2 of the sauce. Seal bag and refrigerate 15 minutes to marinate before cooking. Reserve the remaining sauce for cooking.

Heat sesame oil in a large skillet or wok over medium-high heat.

Add shrimp and let cook 2 minutes on one side to lightly brown.

Flip shrimp and immediately add snap peas, mushrooms, and carrots.

Reduce heat to medium and stir in the remaining 1⁄2 of the sauce and let cook, stirring constantly until vegetables are almost crisp tender, about 3 minutes.

Add tomatoes and cooked rice noodles and stir-fry 1 additional minute before serving garnished with toasted sesame seeds.

Mona’s Tips: Cook the brown rice noodles according to the package directions (some require boiling and others recommend soaking in hot water).

Ingredient Insider: Coconut aminos is a soy and gluten-free alternative to soy sauce that has far less sodium than soy sauce. It is usually sold near the marinades and barbecue sauce in the grocery store.

Calories per serving: 455 ∙ Fat: 8g ∙ Net Carbs: 44g ∙ Fiber: 5g ∙ Sugars: 16.5g ∙ Protein: 44g